I am a bachelor that loves to make home cooked meals whether home alone, entertaining a special friend or hosting a larger group.
This is a collection of food you can cook for different occasions some of my own inventions, others inspired by the greats. I also include hints and tips about managing quantity control, waste reduction and food storage and reheating.
Cheese Sauce is fundamental to so many dishes, whether you are making macaroni cheese; lasagne; roast gammon. I often make up a batch and make a couple of meals with it or put in a container and freeze it to be used in the future. It is also not that hard to knock up a small batch.
Continue readingWhilst a little retro, Quiche Lorraine is great with salad and potatoes any time of year and is a great light bite. It can be eaten hot or cold. You can also vary the filling to mix things up.
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I have a collection of books that they always turn to for inspiration or as the basis, particularly for classics. Here are some of my favourites.
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An all time classic Victoria Sponge with jam and butter cream.
Continue readingSoup is really easy and pretty fool proof to make, here is a simple leek and potato soup which is great with toasted French stick and cheese.
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Crispy chicken burgers are surprisingly easy to make, you can make them plain or add a bit of spice to give them that extra kick. They go really well with home made Bread Rolls or shop brought brioche buns.
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I love home made bread rolls. I will admit that I cheat and use a bread maker to make the dough but it means I make them nearly all the time rather than shop brought and they actually freeze really well too, so you can have them all week and taste as fresh as the first day you made them.
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Over the years I have used a lot of different bake ware, all are fantastic to begin with but then as time goes on, you might chip the coating while trying to clean it, someone uses a sharp knife on it by accident and eventually that non-stick baking tray becomes less non-stick or worse still, the non-stick coating starts to stick itself to your food. And when you need it you never find that 10 year warranty and you end up just throwing it away. Here is my recommendation.
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Inspired by Mary Berry’s Baking Bible I always make this when I have too many ripe bananas left at the end of the week. The recipe calls for two medium, but I’ve happily made it with more.
Continue readingThis is inspired by Paul Hollywood using his Pies and Puds book. This is a great dessert for entertaining, you can prepare it in advance, and then just reheat it in the oven with the toffee sauce on top prior to serving. Its always a crowd pleaser.
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